Executive Summary
Bread flour has high protein content. It is ideal for making yeast bread. Bread flour is a staple food produced from hard wheat, which contains 13%-16% of protein. It is widely used in bakery products. Different types of bread flour are available such as white, whole wheat, organic, bleached, and unbleached. Consumers have now started considering bread flour as affordable. Also, with an increase in awareness about healthy eating, bread flour is becoming increasingly popular among consumers.

The analysts forecast the global bread flour market to grow at a CAGR of 2.95% during the period 2017-2021.

Covered in this report
The report covers the present scenario and the growth prospects of the global bread flour market for 2017-2021. To calculate the market size, the report considers sales, volume, and value.

The market is divided into the following segments based on geography:
• Americas
• APAC
• EMEA

The report, Global Bread Flour Market 2017-2021, has been prepared based on an in-depth market analysis with inputs from industry experts. The report covers the market landscape and its growth prospects over the coming years. The report also includes a discussion of the key vendors operating in this market.

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